House marinated mixed olives GF, VGN $12
Warm kalamata, blonde, manzanilla and leccino South Australian olives marinated with garlic, thyme, rosemary, lemon zest and extra virgin olive oil, served with sourdough.
Burrata salad GF, VGN $16
Burrata cheese served on semi-dried oven Roma tomatoes, fresh basil, vincotto, EVO and socca bread.
Saros Oysters Kilpatrick ½ dzn $20 dzn $34
Spicy chorizo, Worcestershire sauce
Fresh Oysters ½ dzn $18 dzn $32
Fresh: Freshly shucked Pacific oysters served with lime and gin vinaigrette and fresh lemon (GF)
Chargrilled octopus GF $22
Octopus cooked two ways, served with fava beans, diced boiled potatoes, braised young fennel, crispy chorizo and salsa verde.
Seasonal homemade dip $12
Daily house made dip served with chargrilled ciabatta, extra virgin olive oil and roasted garlic.
Piqillo peppers V $16
Crumbed Spanish peppers stuffed with goat’s cheese & pistachio. Served with romesco, aioli and beetroot crisps.
Fritto misto di verdure VGN $16
Spring onions, zucchini flowers and Lebanese eggplant, deep-fried in a crisp batter,. Served with a chilli, mint and sherry vinegar dressing.
Sticky Tuscan pork ribs GF $22
Slow cooked house smoked pork ribs, marinated with maple, fennel seeds, rosemary, garlic & chilli. Served with braising dipping sauce and fresh lemon.
Lamb Cutlets GF $22
Chargrilled spring lamb cutlets marinated in olive oil, fresh tumeric, cumin and cilantro. Served with garlic yoghurt & chermoula dipping sauce.
Polpette di carne $16
Free range minced pork shoulder meatballs cooked in a rich tomato based sauce with green olives, shaved parmesan, herbs, garlic and lemon zest. Served with grilled ciabatta.
Saganaki cheese (can be served with GF bread) $16
Pan roasted kefalograviera cheese served with chargrilled pita bread and fresh lemon.
Cheese plate (GF option served with rice crackers) $21
Seasonal soft, hard and blue cheese, quince jam, dried fruits and nuts served with water crackers and lavosh bread.
Charcuterie Board GF $28
Serrano jam, bresaola, capollo, salami, chorizo and lardo di colonnata served with house made duck liver parfait, mixed olives, pickled vegetables and bread.